I can’t get over how ridiculously creamy, cheesy, and just-spicy-enough this green chile chicken lasagna turns out. One slice and that golden alfredo-topped layer situation pretty much steals the whole dinner table.
I’m fully obsessed with this Chicken Lasagna with Green Chile and Cheese because it hits that creamy, cheesy, slightly spicy spot I always crave. The green chiles sneak in with just enough kick, and Monterey Jack melts into the layers like it knows exactly what it’s doing.
I love how every bite feels loaded without being heavy or fussy. But the real pull is that saucy, cheesy situation clinging to the noodles.
So good. And honestly, I’ll take this over classic lasagna any night when I want something bold, rich, and a little messy in the best way possible.
Ingredients
- Lasagna noodles make it cozy, sturdy, and perfect for holding all that creamy filling.
- Shredded chicken keeps it hearty without feeling like a heavy red-sauce lasagna.
- Green chiles add a mellow kick, not scary spicy, just enough personality.
- Cream cheese makes the filling rich, smooth, and honestly kind of addictive.
- Ricotta brings that classic lasagna softness you’d miss if it wasn’t there.
- Monterey Jack melts beautifully, so you’ll get those stretchy, cheesy bites.
- Sharp cheddar adds a bolder cheesy flavor that cuts through the creaminess.
- Parmesan gives salty, nutty edges, especially on top where it gets golden.
- Butter, flour, milk, and broth turn into a creamy sauce that ties everything together.
- Onion and garlic make the whole pan smell like actual dinner magic.
- Oregano and black pepper keep it savory without making things complicated.
- Plus, cilantro or parsley adds a fresh little finish if you’re feeling fancy.
Ingredient Quantities
- 12 lasagna noodles, cooked and drained
- 3 cups cooked shredded chicken (rotisserie works great)
- 1 (4 ounce) can diced green chiles, drained
- 8 ounces cream cheese, softened
- 1 cup ricotta cheese
- 1 large egg
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese, divided
- 4 tablespoons unsalted butter, divided
- 3 tablespoons all purpose flour
- 3 cups whole milk
- 1/2 cup low sodium chicken broth
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1 teaspoon kosher salt, plus more to taste
- 1/4 cup chopped fresh cilantro or parsley for garnish, optional
How to Make this
1. Preheat oven to 375 F and cook 12 lasagna noodles according to package directions; drain and lay flat to prevent sticking.
2. Heat 1 tablespoon olive oil in a skillet over medium heat and sauté 1 small finely chopped yellow onion until translucent, about 4 minutes; add 2 cloves minced garlic and cook 30 seconds more, then transfer to a bowl.
3. In the bowl combine 3 cups shredded cooked chicken, drained 4 ounce can diced green chiles, 8 ounces softened cream cheese, 1 cup ricotta cheese, 1 large egg, 2 cups shredded Monterey Jack, 1 cup shredded sharp cheddar, 1/4 cup grated Parmesan, sautéed onion and garlic, 1 teaspoon dried oregano, 1/2 teaspoon ground black pepper and 1 teaspoon kosher salt; mix until evenly combined.
4. Melt 2 tablespoons unsalted butter in a saucepan over medium heat; whisk in 3 tablespoons all purpose flour and cook 1 minute to form a roux.
5. Gradually whisk in 3 cups whole milk and 1/2 cup low sodium chicken broth until smooth; simmer gently, stirring frequently, until thickened, about 5 to 7 minutes.
6. Remove sauce from heat and stir in remaining 2 tablespoons butter and 1/4 cup grated Parmesan until melted; taste and add more salt if needed.
7. Spread a thin layer of the white sauce in the bottom of a 9×13 inch baking dish to prevent sticking.
8. Layer lasagna: place 4 noodles over sauce, half the chicken and green chile filling, and about one third of the white sauce; repeat with 4 noodles, remaining filling, and another third of the sauce; top with final 4 noodles, remaining sauce, and sprinkle remaining shredded Monterey Jack and sharp cheddar evenly over the top.
9. Cover loosely with foil and bake for 25 minutes; remove foil and bake 10 to 15 minutes more until bubbly and cheese is golden.
10. Let lasagna rest 10 minutes before slicing and garnish with 1/4 cup chopped fresh cilantro or parsley if desired.
Equipment Needed
1. Oven (set to 375 F)
2. Large pot for boiling noodles
3. Colander or strainer
4. 12 inch skillet for sautéing onions and garlic
5. Medium saucepan for white sauce
6. Mixing bowls (one large for filling)
7. Whisk and rubber spatula
8. 9×13 inch baking dish
9. Aluminum foil and a sharp knife for slicing
FAQ
Chicken Lasagna With Green Chile And Cheese Recipe Substitutions and Variations
- Lasagna noodles:
- No-boil lasagna noodles, used straight from the box
- Wide gluten free pasta sheets for a GF version
- Thinly sliced zucchini or eggplant for a lower-carb, vegetable “noodle”
- Cooked manicotti or cannelloni tubes, filled and layered instead
- Cream cheese:
- Mascarpone for a richer, silkier texture
- Neufchâtel for a slightly lighter, lower-fat option
- Full-fat Greek yogurt strained briefly to thicken, for tangy creaminess
- Blended cottage cheese, pureed until smooth, as a budget-friendly swap
- Ricotta cheese:
- Cottage cheese, blended smooth to mimic ricotta texture
- Small-curd farmer cheese for a slightly tangier bite
- Silken tofu, blended with a little lemon juice and salt for a dairy-free option
- Whole-milk cottage or mascarpone mixed with a splash of milk to match creaminess
- Diced green chiles:
- Roasted poblano peppers, seeded and chopped, for milder, smoky flavor
- Jalapeños, seeded and minced, for more heat
- Green bell peppers, finely diced, for no heat and extra crunch
- Can of mild green enchilada sauce drained slightly, for distributed flavor
Pro Tips
1) Make the filling silky by warming the cream cheese a bit more than room temperature and shredding the chicken finely. It mixes more evenly and gives you creamy pockets of cheese instead of clumps.
2) Prevent sticky, gummy noodles by laying them flat on a sheet pan as they drain and, if needed, toss gently with a teaspoon of olive oil so they stay separate when you assemble.
3) Use the sauce as your gauge: cook until it thickly coats the back of a spoon. If it gets too stiff, whisk in a little extra milk or chicken broth a tablespoon at a time. A slightly thinner sauce will keep the final lasagna moist after baking.
4) Rest the baked lasagna at least 10 minutes before slicing so the layers set. For a golden top without overbaking, remove foil for the last 10 minutes and, if you want an extra-bubbly finish, broil very briefly while watching closely.
Chicken Lasagna With Green Chile And Cheese Recipe
I can’t get over how ridiculously creamy, cheesy, and just-spicy-enough this green chile chicken lasagna turns out. One slice and that golden alfredo-topped layer situation pretty much steals the whole dinner table.
8
servings
765
kcal
Equipment: 1. Oven (set to 375 F)
2. Large pot for boiling noodles
3. Colander or strainer
4. 12 inch skillet for sautéing onions and garlic
5. Medium saucepan for white sauce
6. Mixing bowls (one large for filling)
7. Whisk and rubber spatula
8. 9×13 inch baking dish
9. Aluminum foil and a sharp knife for slicing
Ingredients
-
12 lasagna noodles, cooked and drained
-
3 cups cooked shredded chicken (rotisserie works great)
-
1 (4 ounce) can diced green chiles, drained
-
8 ounces cream cheese, softened
-
1 cup ricotta cheese
-
1 large egg
-
2 cups shredded Monterey Jack cheese
-
1 cup shredded sharp cheddar cheese
-
1/2 cup grated Parmesan cheese, divided
-
4 tablespoons unsalted butter, divided
-
3 tablespoons all purpose flour
-
3 cups whole milk
-
1/2 cup low sodium chicken broth
-
1 small yellow onion, finely chopped
-
2 cloves garlic, minced
-
1 tablespoon olive oil
-
1 teaspoon dried oregano
-
1/2 teaspoon ground black pepper
-
1 teaspoon kosher salt, plus more to taste
-
1/4 cup chopped fresh cilantro or parsley for garnish, optional
Directions
- Preheat oven to 375 F and cook 12 lasagna noodles according to package directions; drain and lay flat to prevent sticking.
- Heat 1 tablespoon olive oil in a skillet over medium heat and sauté 1 small finely chopped yellow onion until translucent, about 4 minutes; add 2 cloves minced garlic and cook 30 seconds more, then transfer to a bowl.
- In the bowl combine 3 cups shredded cooked chicken, drained 4 ounce can diced green chiles, 8 ounces softened cream cheese, 1 cup ricotta cheese, 1 large egg, 2 cups shredded Monterey Jack, 1 cup shredded sharp cheddar, 1/4 cup grated Parmesan, sautéed onion and garlic, 1 teaspoon dried oregano, 1/2 teaspoon ground black pepper and 1 teaspoon kosher salt; mix until evenly combined.
- Melt 2 tablespoons unsalted butter in a saucepan over medium heat; whisk in 3 tablespoons all purpose flour and cook 1 minute to form a roux.
- Gradually whisk in 3 cups whole milk and 1/2 cup low sodium chicken broth until smooth; simmer gently, stirring frequently, until thickened, about 5 to 7 minutes.
- Remove sauce from heat and stir in remaining 2 tablespoons butter and 1/4 cup grated Parmesan until melted; taste and add more salt if needed.
- Spread a thin layer of the white sauce in the bottom of a 9×13 inch baking dish to prevent sticking.
- Layer lasagna: place 4 noodles over sauce, half the chicken and green chile filling, and about one third of the white sauce; repeat with 4 noodles, remaining filling, and another third of the sauce; top with final 4 noodles, remaining sauce, and sprinkle remaining shredded Monterey Jack and sharp cheddar evenly over the top.
- Cover loosely with foil and bake for 25 minutes; remove foil and bake 10 to 15 minutes more until bubbly and cheese is golden.
- Let lasagna rest 10 minutes before slicing and garnish with 1/4 cup chopped fresh cilantro or parsley if desired.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 360g
- Total number of serves: 8
- Calories: 765kcal
- Fat: 42g
- Saturated Fat: 20g
- Trans Fat: 1g
- Polyunsaturated: 9g
- Monounsaturated: 13g
- Cholesterol: 206mg
- Sodium: 753mg
- Potassium: 551mg
- Carbohydrates: 28g
- Fiber: 1g
- Sugar: 6g
- Protein: 46g
- Vitamin A: 1125IU
- Vitamin C: 1.3mg
- Calcium: 350mg
- Iron: 0.8mg